Cut pork into thin strips. Coat a large non-stick frypan or wok with cooking spray, sauté pork and ginger until browned. Add celery, beans, onion, corn and capsicum and cook 4 to 5 minutes or until vegetables are cooked to your liking. Add stock powder, soy, fish and sweet chilli sauces and peanut butter and blend well. In a small mixing bowl combine cornflour with evaporated milk and coconut essence, then pour into pan, stir continuously until boiling.